Agreed with @brewchez.
The SG of 1.014 tells you that a lot of fermenting has already happened (though it is odd that you saw no airlock activity; what about yeast foam on the surface or stuck to the sides of the fermenter just above the liquid level?). With an O.G. of 1.040 you'd usually expect a bit more attenuation, down to 1.010 or 1.012, unless you've made a relatively unfermentable wort (lots of crystal, or high mash temp.)
Sometimes a highly flocculent yeast can be swirled back into suspension and this can help it finish off the fermentation a bit quicker.
It is possible that your fermentation happened so quickly (you say you pitched at midnight) that it was over and done with by morning time.
Probably your two biggest risks from high temperatures like this are the development of off-flavours, or having an infection set it. If your sanitation is really good you can perhaps get away with the latter. The former is very much a function of the yeast strain and I've never used S-05 so I have no idea how it behaves at high temperature (I did once find out that S-189, a lager yeast and my favourite one in fact, gave a good clean fermentation at 23C - wow!)
If you really do want to raise the alcohol strength, I would add additional sterile wort and mix or agitate it well. Even if you brew all-grain the easiest way would be to boil up some water and malt extract. Adding say 5 litres of 1.080 wort to your 20 litres of what-started-out-as-1.040-wort, would give you 25 litres of wort that would have an equivalent OG of 1.048. (though my thoughts on this are, if you are in the middle of the summer in Australia perhaps a 1.040 beer would be nicer than a stronger one)